Prep Time
10 minutesBake Time
15-20 minutesYield
1-2 servingsRating
/rating_off.png "1 Star")
Loading...| 6 large egg yolks | |
| ½ cup (100 g) granulated sugar | |
| ½ teaspoon (3 g) salt | |
| 3 cups (710 ml) oat milk - see recipe below to make your own using Rogers Oats | |
| 2 whole cloves - or a pinch of ground cloves | |
| ½ teaspoon (1 g) ground cinnamon | |
| ¼ teaspoon (1 g) nutmeg - preferably freshly grated (plus more for topping) | |
| ½ teaspoon (2 ml) pure vanilla extract | |
| 4 teaspoon (20 ml) rum extract - or substitute alcohol of your choice |
| 1. | Whisk together egg yolks and sugar in a large bowl until smooth. Set aside. |
| 2. | Combine oat milk, cloves, salt, nutmeg, and cinnamon in a medium saucepan. Heat over medium heat and slowly bring to a near boil. |
| 3. | Gradually pour about 1 cup of hot oat milk mixture slowly into egg yolk mixture, whisking constantly, to temper the egg yolks. |
| 4. | Pour egg and oat milk mixture gradually back into the saucepan, stirring constantly. Continue to heat over medium heat until thickened, about 5 minutes, stirring constantly. |
| 5. | Taste and add more sugar if needed. Strain to remove cloves and let cool for about 1 hour. |
| 6. | Stir in vanilla and rum extract (or alcohol of your choice to taste). Refrigerate before serving, 8 hours to overnight. Serve on ice with or without dark rum or add to your favourite hot beverage like coffee! |
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